I made a cake covered in SMBC and since my husband and every other taste tester is sleeping now how do I store the cake? fridge? counter? I'm just nervous cause the eggs.. Please help!!!

I keep my smbc for several days at room temp. No problem at all. Not really an issue since it's just the whites, and you've pasteurized them with the heat.

If you live in a hot and humid place then I would refrigerate it. If your house is cool and dry I'd leave it out on the counter.

I've only used SMBC one time and when I asked this question everyone pretty much told me this.


BTW, do you like the taste of it? I loved it but nobody in my house liked it They all thought it tasted too much like butter and I used a lot of flavorings in it........oh well!

Thanks guys!
I honestly didn't care for it too much myself.. Which is why I want others to try it.. BUT I did burn my tongue earlier on my dinner so that's why I'm so eager to have others taste I only used vanilla.. Next time I think I'll try maybe a citrus flavor

I've used it a lot lately, my husband loves it and would eat it on everything if I'd let him. If you refrigerate it be sure to leave it out long enough for it to soften.

I think you should store it refrigerated to be on the safe side. But make sure you take it out well ahead of the time you are going to eat it to make sure the BC has softened. Rock hard meringue based BC is not nice.

No one really cared for the SMBC.. as neither did I .. they all said the regular buttercream is way better.. I'm going to try Italian Meringue Buttercream.

When I use SMBC, I store left the left over cake in the frig. I take it out a few minutes before serving to allow it to soften up. I don't know. Guess I just feel safer doing it. I do enjoy the texture of a room temperature cake, though, so maybe considering the other responses I'll try leaving it out (as long as it's a cool day).

Also, I've only made my SMBC with vanilla flavoring, and I've gotten raves. I even had a friend swear to me that she doesn't like any type of buttercream. She only likes real whipped cream. Well, I did a cake for her daugher in SMBC, and everyone at the party loved it. She told me she couldn't believe that she herself liked it and that it tasted just like whipped cream (which I took as a compliment), very light and airy.

I've only been using smbc, i call it Italian buttercream. Some people call it Italian meringue buttercream but I'm sure they are all the same thing, the ingredients are all the same...everyone loves it because it's not too sweet. It is very soft so I refrigerate before I fondant it and I tell people to let it sit at room temp for an hour or more before cutting depending on cake size. After reading the posts maybe refrigeration is not needed after all...

One of my friends calls it magic icing, because it melts in the mouth!

I have kept mine on the counter, it's fine there.

Italian Meringue BC tastes exactly the same as SMBC... it has all the same ingredients. The Italian and the Swiss part refers to how you make the mernigue. If you cook the eggs and sugar together and then make your meringue it's Swiss and if you whip your eggs and add hot sugar it's Italian.

If you thought it tasted like butter I have to ask if you used salted butter. If you did that's the problem. I only use unsalted butter and it never has an in your face butter flavor. The first time I made it I used 1/2 salted and 1/2 unsalted and it still tasted like a stick of butter, but using all unsalted it tastes like vanilla ice cream. You have to add a good amount of flavor too. For a small batch (5 eggs, 1 c sugar, 3-4 sticks of butter) I add at least 2 tsp of vanilla. It makes a big difference.

It's not everyone's favorite though so if it's just not your thing do what you love and don't feel bad about it. For storage, it's fine overnight on the counter so long as there's nothing else in the cake that could spoil. I usually put it in the fridge and cut off a piece about 20 minutes before I want to serve it. That allows it to soften up.

edited for a typo

If the cake hasn't been cut I leave it out (if there's nothing that will spoil in the cake) and once it's cut I always tell people to put it in the fridge.

Good info about the SMBC. I've just always stored the cake in the fridge, even uncut!

My husband and myself didn't care for the texture.. I wanted to like it so badly..

It's either you love it or you don't. I *hate* the texture of powdered sugar based icings, so it really depends on your personal preferences. I love the silky smooth texture. It's like whipped cream but it holds up. I think some people have trouble because the texture is like whipped cream and in their minds that should be cold.

Don't feel bad if you don't love SMBC... it gets plenty-o-lovin' from the rest of us..

I wanted to add too that I wouldn't leave it out for more than a couple of days. I store leftovers in the fridge if I will use them soon or the freezer if I won't.

My family dislikes MMF, can't stand American buttercreams. I gave a HUGE sigh of relief when they fell in love with SMBC!

I tried it once and didnt care for it, but I think I used salted butter.
Thanks Jeanne, for clearing that up for me. The way you describe it really makes me want to try it again the right way!
I love Indydebi's buttercream but having another good go-to recipe for variety will be nice...